Print

Blueberry Chocolate Chip Cookies Recipe

Blueberry Chocolate Chip Cookies Recipe
Print Recipe

★★★★★

5 from 23 reviews

Delight in these soft and chewy Blueberry Chocolate Chip Cookies that combine juicy blueberries with rich semi-sweet chocolate chips. Made gluten-free and vegan-friendly, these cookies are perfect for a sweet treat without dairy or gluten. Rolled in extra chocolate chips for a crunchy, melty outer layer, they’re an irresistible dessert or snack.

Ingredients

Scale

Wet Ingredients

  • 1/3 cup unsalted vegan baking stick, softened
  • 1/3 cup + 1 tbsp granulated sugar
  • 1/3 cup frozen blueberries

Dry Ingredients

  • 1 cup gluten-free flour (dairy-free for vegan)
  • 1/2 teaspoon baking powder
  • Pinch of kosher salt

Add-ins

  • 1/2 cup semi-sweet chocolate chips (dairy-free for vegan)
  • 2/3 cup extra chocolate chips for rolling

Instructions

  1. Soften Blueberries: Heat frozen blueberries in a microwave-safe bowl for about 2 minutes until they are soft and easily mashable, then allow them to cool completely before use.
  2. Cream Butter and Sugar: In an electric mixer, beat the softened vegan baking stick and granulated sugar until the mixture becomes creamy and smooth, ensuring even sweetness and texture.
  3. Combine Blueberries: Add the cooled blueberries to the creamed mixture and mix well until fully incorporated, distributing the juicy fruit throughout the dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and kosher salt to ensure even leavening and seasoning.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the blueberry mixture using a low speed to avoid overmixing and to create a tender cookie dough.
  6. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips, carefully mixing them evenly without breaking them apart.
  7. Chill Dough: Shape the dough into a disc, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to firm up the dough, making it easier to handle and improving texture.
  8. Prepare Baking Sheet: Preheat the oven to 375°F (190°C), and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  9. Form Cookie Balls: Using a scoop or your hands, form dough balls and roll each one in the extra chocolate chips, coating them thoroughly for a chocolatey exterior.
  10. Bake Cookies: Place the dough balls on the prepared baking sheet and bake for approximately 11 minutes or until the edges are lightly golden, then allow them to cool before serving to set the texture.

Notes

  • Ensure the blueberries are fully cooled before mixing to prevent melting the vegan baking stick.
  • For firmer cookies, chill the dough longer than 30 minutes if desired.
  • Use dairy-free and gluten-free labeled ingredients to keep the recipe fully vegan and gluten-free.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Do not overbake to maintain a soft and chewy texture.

Nutrition

Keywords: blueberry cookies, vegan chocolate chip cookies, gluten-free cookies, dairy-free dessert, healthy cookies

Find it online: https://amayaharis.com/blueberry-chocolate-chip-cookies-recipe/